How can you make your life better? Make dauphinoise that’s good for you, that’s how!
I’m on a bit of a roll trialling yogurt instead of cream in my recipes to see how it fares in comparison and whilst this recipe wasn’t swimming in decadent layers of cream that you would usually mop up with your other veg it did still taste AMAZING plus its low in carbs and fat. I used low/ no % fat yogurt which when cooked in the oven can have a tendency to split into water and thick cheese like protein, don’t be put off by that, all will be fine and there is no compromise on the taste.
• 2 large sweet potatoes, peeled and finely sliced
• 500mL low fat/ 0% yogurt
• 3 cloves of garlic
• 60g parmesan, finely grated
• 10g cheddar, finely grated
Sometimes I find when I use parmesan by itself atop something it doesn’t have enough fat or oil and cooks too rapidly and crisply. You could certainly leave the cheddar out of this recipe if you’re on a strict diet but I would recommend it as it’s only the top layer, just a few grates, nothing too generous.
Preheat the oven to 180 degrees.
Finely slice the sweet potato, make them slices less than ½ a centimetre, around 2-3mm if possible.
Crush the garlic into the yogurt and stir through evenly.
Start with a layer of yogurt to coat your lasagne-like oven dish.
Layer the sweet potato in fine slices just overlapping.
Put 3-4 dollops of the garlic yogurt on top covering the sweet potato then finish with a grating of parmesan and a tiny sprinkle of black pepper.
Continue to layer in the same fashion and on the final layer finish the yogurt by spreading evenly, add the cheddar and a touch of salt and pepper.
Pop into the oven and cook for around 45-60 mins, if the top starts to brown you can cover with tin foil for the final 20 mins.
If you’d like to alter the recipe you could include some chilli flakes into the yogurt and garlic, they have metabolism boosting powers and would be a great addition. A little bit of mustard powder or seeded mustard through the yogurt would also give it a more savoury flavour, but only a touch.